Chocolate-berry Cream Pies

  • Yield 24 servings


1/2 gallon chocolate ice cream, softened
1 can frozen cranberry-rasberry juice concentrate, thawed
16 ounces frozen whipped topping, thawed, divided
3 -- chocolate crumb crusts (9 inches)
1 can (21 ounces) rasberry pie filling


1. In a large bowl, combine the ice cream and juice concentrate. Fold in 4 cups whipped topping. Spoon into crusts. Cover and freeze for 4 hours or until firm.

2. Remove pies from the freezer 15 minutes before serving. Garnish with pie filling and remaining whipped topping.



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